Tortilla casserole with guacamole
easy
75 mins
75 mins
Ingredients
- 1 can(s) (425 ml) Corn kernels
- 2 Garlic cloves
- 600 g ready gyros meat with
- 7-10 Tbsp Onions
- 1 can(s) (425 ml) Chilli beans
- 7-10 Tbsp Grease
- 1 Package (4 pieces; 245 g)
- 7-10 Tbsp Wheat tortillas
- 300 g Schmand
- 3 medium-sized tomatoes
- 100 g Edam (play)
- 7-10 Tbsp pepper - salt
- 1 ripe avocado - juice of 1 lime
- 1 red chilli pepper
- 6 Stem(s) Coriander
Directions
- 1
Drain the corn. Peel garlic and chop finely. Heat a large pan without fat. Fry meat in it for about 5 minutes. Fry half the garlic briefly. Remove from the heat. Mix in corn and chili beans.
- 2
Grease a large casserole dish. Spread a thin layer of sour cream on the tortilla cake. Spread the meat mixture on top and roll up the flat cakes firmly. Cut each roll into approx. 5 thick slices and place them in the dish with the cut edge facing down, slightly overlapping and close together.
- 3
Wash the tomatoes, cut them into slices and spread them on top. Grate cheese, mix with the rest of the sour cream, season with pepper. Spread on the casserole. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes.
- 4
For the guacamole avocado, halve, stone and peel. Puree with the rest of the garlic and lime. Clean the chilli, carve lengthwise, remove seeds, wash and chop finely. Stir in and season to taste with salt.
- 5
Wash the coriander, remove the leaves and sprinkle over the casserole. Serve with guacamole. Drink tip: Mexican beer with fresh lemon, e.g. Corona.
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